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Use a mixture of cremini, button, oyster and shiitake mushrooms and your choice of herbs to create this Italian classic.  Serve as a side dish or entrée.

Ontario Mushroom, Leek a#4B (2)

Serves 4 as a side dish, 2 for an entrée

Ontario Mushroom, Leek and Herb Risotto
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  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 2 leeks (white part only), sliced
  • 2 cloves garlic, minced
  • 2½ cups (625 mL) sliced Mixed Ontario Mushrooms (about 8 ozs/250 g)
  • 1 cup (250 mL) arborio rice
  • 3/4 cup (175 mL) dry white wine
  • 3½ to 4 cups (875 mL to 1 L) warm sodium-reduced chicken or vegetable broth
  • ¼ cup (50 mL) chopped fresh herbs (mixture basil, chives, thyme, parsley etc.)
  • ½ cup (125 mL) freshly grated Parmesan cheese
  • Salt and Freshly ground pepper, to taste
  • Garnish: Grated Parmesan Cheese


  1. In large saucepan, heat oil and butter over medium heat. Add leeks and garlic and cook, stirring often for 2 to 3 minutes. Add mushrooms and cook, stirring often for about 4 minutes, until golden brown. Stir in rice until well coated and cook stirring for 1 minute. Add wine and cook stirring until liquid is absorbed. Stir in enough broth to cover rice. Lower heat to maintain a vigorous simmer; stir occasionally to prevent sticking. When broth is almost gone, add enough to cover rice. Check risotto every 3 to 4 minutes until liquid is absorbed each time. This takes about 20 minutes until the risotto is creamy and just tender.
  2. Stir in herbs, ½ cup (125 mL) cheese and season to taste with salt and pepper. The risotto should be moist and creamy, not runny. Use extra broth to loosen if necessary.
  3. Serve immediately.


Nutrients per serving (1/4 recipe): 397 calories, 14 g total fat, 620 mg sodium, 50 g carbohydrates, 3 g fibre, 13 g protein. Excellent source of riboflavin and folate. Good source of niacin, vitamin B12, calcium, magnesium, iron and zinc.

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